Peruvian Chicken


I am super stoked it is Thursday. Meaning it’s almost Friday and almost the weekend! It is officially time to start counting down to thanksgiving because it’s two weeks away! Thanksgiving is my favorite holiday.  It is amazing food, no pressure for gifts, and a day when it’s totally acceptable to start drinking around 10am.  All in the name of cooking and family!

As Americans we have a lot to be thankful for, and this year, James and I are hosting our family at our new house. My in-laws are coming in from the UK and my parents will fly up from TX.  The thing we most have in common is a love of food and having a good time. I am so excited to host the first of hopefully many holidays at our new house! James and I have had such an exciting year and it makes us very happy to share it.

You might be asking what Peruvian chicken has to do with thanksgiving, and the answer is… nothing! I just realized Thanksgiving was two weeks away and I got excited!

This recipe is great, and very easy to make.  It’s the perfect Sunday family dinner, and honestly if you wanted to throw out the thanksgiving rule book, it would be a great way to marinate and cook your thanksgiving turkey!


What you need:

  • 3 minced garlic cloves
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 teaspoons kosher salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon, zested and juiced
  • 4 large chicken breasts or a whole 4lb chicken
  • 1 medium onion, diced

Combine all of your ingredients together except for the chicken in a bowl.


Put your chicken in a baking dish and cover it with the marinade. Rub it into the skin and the meat itself.  Cover it and put it in the fridge for at least 4 hours.


This is a great thing to make the night before as the longer it marinates the more flavor the chicken gets.

Heat the oven to 375F and cook the chicken for 60min. If your chicken breasts are smaller cook for less time, but the chicken will come out juicy and full of flavor!

I served mine with black beans and some fresh sliced tomato, but feel free to enjoy it with anything you want!


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